Gado-Gado (Indonesian Veggie Salad In A Spicy Peanut Dressing Recipe

Name: Gado-Gado (Indonesian Veggie Salad In A Spicy Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 100 g bean sprouts; 100 g cabbage, washed and shredded; 100 g bean curd, cut into 1 inch pieces; 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 100 g potatoes, cooked, peeled and sliced; 100 g green beans, blanched; 100 g carrots, washed, sliced and blanched; 100 g cucumbers, washed and sliced (with the peel on); For the dressing; 100 g flaked coconut (fresh or desiccated); 1 cup hot water; 1 onion, peeled, washed and finely chopped; 1 garlic clove, peeled, washed and finely chopped; 1 1/2 teaspoons peanut oil; 100 g peanut butter; 1/2 cup water; 1 tablespoon sugar; salt; 1/2 teaspoon red chili powder; 1/8 teaspoon ground ginger

Servings: persons

For the salad
100 g bean sprouts
100 g cabbage, washed and shredded
100 g bean curd, cut into 1 inch pieces
2 tablespoons peanut oil or 2 tablespoons vegetable oil
100 g potatoes, cooked, peeled and sliced
100 g green beans, blanched
100 g carrots, washed, sliced and blanched
100 g cucumbers, washed and sliced (with the peel on)
For the dressing
100 g flaked coconut (fresh or desiccated)
1 cup hot water
1 onion, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
1 1/2 teaspoons peanut oil
100 g peanut butter
1/2 cup water
1 tablespoon sugar
salt
1/2 teaspoon red chili powder
1/8 teaspoon ground ginger

1
Put the coconut in a blender.
2
Add 1 cup of hot{not boiling} water.
3
Cover and blend on high speed for about 1/2 a minute.
4
Heat the oil in a 2 quart-sized saucepan.
5
Toss in the onion and garlic.
6
Stir-fry for 5 minutes.
7
Stir in the remaining ingredients for the dressing and the blended coconut-water mixture.
8
Bring to a boil, stirring continuosuly as you do so.
9
Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
10
This takes about 3 minutes.
11
Now, start preparing the salad.
12
In a bowl, put the cabbage and bean sprouts.
13
Add enough boiling water over these veggies to cover'em.
14
Let this stand for 2 minutes.
15
Drain completely.
16
In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
17
Remove and drain on clean kitchen paper towels.
18
Toss in the potatoes into the same skillet.
19
Stir and cook until they turn light brownish in colour.
20
On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
21
Pour the warm dressing over the salad or serve it separately as a dip- your choice!
22
Enjoy!

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the salad, 100 g bean sprouts, 100 g cabbage, washed and shredded, 100 g bean curd, cut into 1 inch pieces, and more.

Yes, Gado-Gado (Indonesian Veggie Salad In A Spicy Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gado-Gado (Indonesian Veggie Salad In A Spicy Peanut Dressing

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